Monday, April 20, 2020



On Thursday, March 12, 2015, I posted my “Not QuiteChicken Cacciatore”. While not a traditional cacciatore recipe it is quite tasty. Nevertheless, this evening I am posting my original recipe, which I simply call, “MY CHICKEN CACCIATORE

It is the recipe we would eat when all the ingredients are on hand. I hope you enjoy it.

Remember during these crazy times of COVID 19 to Wash your hands frequently, wear a mask and gloves, and for God Sake … Stay well!


Combine the following to coat chicken:

1/2 c. flour
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. butchers black pepper
1/4 tsp. paprika

Sauce Ingredients:

3 to 4 lbs, chicken, cut into bite-sized pieces, coated in flour mixture
1 pkg. - mushrooms sliced
1/4 c. olive oil
1 - medium yellow onions, sliced or chopped
1 - bell pepper, sliced or chopped
3 - cloves garlic, sliced or crushed
2-3 medium tomatoes, chopped or 1 1/2 cups canned tomatoes or 2 can stewed tomatoes cutting all dried seasonings by half
1- 2 celery ribs, sliced
28 oz. jar tomato sauce + 1 can tomato paste (or 4- 8 oz. jars tomato sauce or 24 oz. can Bertolli Portobello Mushroom Pasta Sauce + 1 can tomato paste
1/2 tsp dried Italian seasoning, or
1/2 tsp. oregano and
1/2 tsp. basil
1/4 tsp. butchers black pepper
1 tsp salt
1/4 tsp. hot red pepper flakes
¼ cup fine red wine vinegar
8 – 12 ozs fettuccine 


1-      After chicken is coated with the flour mixture, brown in hot oil and add the remaining ingredients. Simmer together until the chicken is done
2-      If using tomato paste mix in a bowl with 1 ½ cup of water then pour into skillet.
3-      If needed, use the left-over flour mixture to thicken the sauce.

Serve over hot cooked spaghetti or fettuccine, with salad and garlic bread.